Kambrook KBM300 manual Metric Liquid Measuring Jugs, Metric Weighing Scales, Flour

Weighing and Measuring with Your Bread Maker

The Vital Ingredients

Baking bread is in part a science and each ingredient plays an important role. Care should be taken when weighing and measuring ingredients to ensure accuracy and consistency.

Recipes in this Instruction Book were developed using Australian Metric Weights and Measurements.

Australian Metric Measurements	mls
1 teaspoon	5
1 tablespoon	20
1 cup	250
NZ Metric Measurements	mls
1 teaspoon	5
1 tablespoon	15
1 cup	250

NOTE: The New Zealand tablespoon is 5ml less than the Australian tablespoon, so care should be taken when measuring ingredients to compensate for this variance. For example, 1 Australian tablespoon = 1 New Zealand tablespoon plus 1 New Zealand teaspoon.

Metric Liquid Measuring Jugs

If measuring liquids using a graduated, metric measuring jug, place jug on a flat surface and check for accuracy at eye level.

DO NOT USE TABLEWARE JUGS OR MEASURING CUPS.

NOTE: It is important to note that New Zealand ingredients, especially flour and yeast, differ from the Australian equivalents. In the Vital Ingredients section (pages 15-18) suitable New Zealand products have been listed. We suggest these New Zealand products be substituted for the Australian products in the Recipe section.

Metric Weighing Scales

For consistent results it is recommended to use metric weighing scales if possible as they provide greater accuracy than measuring cups. Tare (or zero) the scales with the container in position then spoon or pour ingredients in until the desired weight is achieved.

NOTE: In general, water weighs the same in grams as it measures in millilitres.

Metric Measuring Cups and Spoons

If using graduated, metric measuring cups, it is important to spoon in or scoop the dry ingredients loosely into the required cup. Do not tap the cup on the bench, or pack the ingredients into the cup, unless otherwise directed. Level the top of the cup with a knife. When using graduated, metric measuring spoons, level the top of the spoon with a straight edged knife or spatula.

DO NOT USE TABLEWARE SPOONS OR CUPS.

Flour

Flour is the most important ingredient used for bread making. It provides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic stands, which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and provides the dough with the structure required to produce the weight and shape of the bread.

White Wheat Flour

The flour used in the Bread Maker should be bread or baker’s flour. There is no need to sift the flour. Plain flour is most readily available, however best results are obtained with flour that has 11-12% protein. For this reason, the recipes in this book requiring bread flour, have been made with flours with 11-12% protein content. This is normally indicated on the packaging. Do not use self-raising flour unless indicated on the recipe.

NOTE: When using a low protein, stone ground, wholemeal or plain flour the quality of the bread can be improved by adding gluten flour.

Baker’s Or Bread Flour

Several brands of baker’s or bread flour are available nationally at larger supermarkets. Baker’s flour was used for the development of most of the recipes contained in this guide. It is a high protein, white wheat flour, with 11-12% protein content, ensuring a higher quality and consistency to the baked bread.

NOTE: NEW ZEALAND ONLY: ‘Elfin High Grade White Flour’ or ‘Champion High Grade Flour’. These are high protein, white bread flours, containing

12% protein.

Wholemeal Flour

Contains all the bran, germ and flour of the whole wheat grain. Although breads baked with this type of flour will be higher in fibre, the loaf can be lower in height and heavier in texture depending on the protein level of the flour. Wholemeal flour with low protein can be improved by adding gluten flour or replacing 1 cup of wholemeal flour with bread or baker’s flour.

Rye Flour

Popular for continental bread making, rye flour is low in protein and so it is essential to combine rye flour with bread flour to make bread successfully in the bread maker. Rye flour is traditionally used to make Pumpernickel and Black breads.

Gluten Flour

Gluten flour is a concentrated mixture of gluten forming protein and wheat flour. Adding gluten flour can improve the structure and volume of bread when using a low protein, stone ground, wholemeal or plain flour. Gluten flour can be purchased at most health food stores.

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